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Scalloped Potatoes with Gruyere and Garlic Cream

Scalloped potatoes with Gruyere are layered with Yukon Gold potatoes and baked in a steaming garlic cream. The top turns golden while the center becomes tender enough for a knife to slide through easily.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
resting 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the garlic cream
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic finely grated
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.13 tsp ground nutmeg
For the potatoes
  • 2 tbsp unsalted butter softened
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 8 oz Gruyère cheese grated (about 2 cups)

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
Make the garlic cream
  1. Combine the heavy cream, milk, garlic, salt, pepper, and nutmeg in a medium saucepan.
  2. Heat over medium heat for 4 to 5 minutes, until steaming but not boiling.
Assemble and bake
  1. Butter a 9x13-inch baking dish with the softened butter.
  2. Arrange half the potatoes in overlapping layers.
  3. Sprinkle with 1 cup of Gruyère.
  4. Add the remaining potatoes and pour the warm cream evenly over them.
  5. Cover the dish tightly with foil and bake for 50 minutes.
  6. Remove the foil and sprinkle the remaining 1 cup of Gruyère over the potatoes.
  7. Bake for 25 to 35 minutes, until the top is golden and a knife slides easily through the potatoes in the center.
  8. Let the potatoes rest for 15 minutes before serving.

Notes

For a smooth cream, heat it only until steaming and do not let it boil. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes may become grainy. For a lactose-free option, use lactose-free heavy cream and whole milk.